Do Something Creative Every Day

After being back in Houston for three days I was ready to get back home. I had a great time visiting with my Daddy and on Tuesday spent the day thrift store shopping with my sis and best friend Rho. We ate lunch (and of course had margaritas) at El Tiempo, one of my favorite Mexican restaurants. Since we were in the area I asked my sister to drive me through Glenwood Cemetery. It is a beautiful memorial park and resting place of many founders of Houston. Before I moved to North Central Texas I would occasionally spend Saturdays walking the park, taking in the grandness and reading the historical markers. It is a downtown oasis with century old oak trees, monuments of the finest craftsmanship and the Houston skyline as the backdrop. Awesome, awesome place.

It was a gorgeous day and we enjoyed catching up. 🙂

It seemed like the drive home took forever. I was way to exhausted to cook. All I could manage to do was defrost a small meatloaf I had frozen a week or so ago and I had that with a microwaved potato. Today I am still dragging around but did bake some squash for dinner and catch up on some reading. I dug out an old cookbook (The American Woman’s Cook Book – Published in 1940) and have been poking through that. There are some strange things in there, ‘Scrapple’ to name one, which mush made from pork scraps, flour and cornmeal added and formed into a loaf, sliced and then fried. No thank you, however I do respect the fact that no part of the animal was wasted.

I do intend on trying some of the canning recipes, especially figs. Yum! 🙂

1 medium zucchini, sliced

1 yellow summer squash, sliced

1/2 cup onion, sliced

1 medium tomato, diced

1 jalapeño, diced

1 Tablespoon fresh spicy basil, chopped

1/3 cup parmesan cheese, grated

2 Tablespoons cooking oil ( I used walnut oil)

Salt and Pepper

Garlic Powder

How To:

Slice the squash and onions, dice the tomato, dice the jalapeño and chop the basil. Sprinkle with salt, pepper and garlic powder. Toss until well blended. Top with grated parmesan cheese. Cover and bake until squash is tender. Bake at 350 degrees F for about 30 minutes.

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Published by gina@mytinytexaslife

Welcome. I'm Gina. I am a simple girl who loves to explore the creative side of life.
This blog was brought to life as a space to share some of my food and ideas with others. A place to feel engaged, inspired and to encourage.
I have lived in Texas all my life. I am creative, organized and a habitual maker of lists who organizes those lists into smaller lists. Sounds crazy but it works. Brainstorming is something that just happens and usually leads everywhere and nowhere simultaneously and to yet another list of course.
Being in the kitchen is one of my biggest passions. I love food. I love cornflower Corningware, wooden spoons and speckled mixing bowls. My cooking style is pretty basic although I do like to experiment with different techniques and ingredients. I am very Blessed to be married to a man that is not a picky eater and puts extra condiment on everything so even if I have an 'oops' he would never know it.
Inspiration happens every day. Sometimes you have to look a little harder but its there. Take notes.
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